FR2633159A1 - Method for manufacturing fatty meat similar to duck and fatty goose for gastronomic purposes - Google Patents
Method for manufacturing fatty meat similar to duck and fatty goose for gastronomic purposes Download PDFInfo
- Publication number
- FR2633159A1 FR2633159A1 FR8802972A FR8802972A FR2633159A1 FR 2633159 A1 FR2633159 A1 FR 2633159A1 FR 8802972 A FR8802972 A FR 8802972A FR 8802972 A FR8802972 A FR 8802972A FR 2633159 A1 FR2633159 A1 FR 2633159A1
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- FR
- France
- Prior art keywords
- fatty
- goose
- duck
- meat
- manufacturing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/70—Feeding-stuffs specially adapted for particular animals for birds
- A23K50/75—Feeding-stuffs specially adapted for particular animals for birds for poultry
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
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- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Birds (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fodder In General (AREA)
- Noodles (AREA)
Abstract
Description
PROCEDE DE FABRICATION DE VIANDE GRASSE ANALOGUE AU CANARD
ET OIE GRASSE. A DES FINS GASTRONOMIQUES.PROCESS FOR THE MANUFACTURE OF DUCK-LIKE MEAT
AND GOOSE GOOSE. FOR GASTRONOMIC PURPOSES.
T OIE GflASSE. JL3 FIN? STI:I;iT,
La présent invention concerne un procédé de fabrication de viande grasse, afin d'utiliser la poule à des fins gastronomiques, identiques à celui de l'oie et du canard dras.T OIE GflASSE. JL3 END? STI: I; iT,
The present invention relates to a method of manufacturing fatty meat, in order to use the chicken for gastronomic purposes, identical to that of goose and duck dras.
Ce procédé à pour effet de rendre la chair de poule grasse,riche en graisse, tendre et un gout nouveau.This process has the effect of making goosebumps oily, rich in fat, tender and a new taste.
d'autre part il existe une surproduction dc poule ce qui conduit souvent les couvoirs à s'en débarrasser à pertes. Egalement des surplus de lait, céréals, algues-narines; que cette invention de fabrication saurait absorber en partir.on the other hand there is an overproduction of hens which often leads hatcheries to get rid of them at a loss. Also surplus milk, cereals, seaweed-nostrils; that this manufacturing invention could absorb from leaving.
La fabrication de poule est traditionnellement utilise dc maniè- re poule au pôt; car cette dernière est dure de chair, ou en con- serve ; ceneite dans sa graisse ou avec de la graisse de canard ou d l'oie Grasse, rais dans ces cas eut utilisent de vielle poular des. Sp nourriture diététiqu car sa valeur énergétique en joules est fortement réduite. Cc qui laisse au consommateur peu de choix, dans le domaine cuisine gastronomique haut de gamme de ce produit.Chicken manufacturing is traditionally used in chicken-to-pan fashion; for the latter is hard or preserved; ceneite in its fat or with duck fat or goose fat, rais in these cases had use of old poular des. Sp health food because its energy value in joules is greatly reduced. This leaves the consumer little choice in the high-end gourmet cuisine area of this product.
Le bu; de la présente invention est de remédier à tous ces inconvénient. île dorme à la poule des valeurs gastronomiques et de l'associer à une gamme de produit fin, de divcrssifier sa gamme de fabrication actuelle.BU; of the present invention is to remedy all these drawbacks. the island sleeps in the hen of gastronomic values and associate it with a range of fine products, to divcrssify its current production range.
Par ailleur de part la porte de leur revenu, certains agriculteurs saurraient apprécier cette nouelle fabrication hors-sol, afin de pallier à leurs besoins.In addition to the door to their income, some farmers would appreciate this new above-ground production, in order to meet their needs.
L'invention est décrite çi-aprés en détail. Partant d'une part qu' une méthodes d'engraissement libre,suppriment le grain en donnant des féculents et farines n'a pas donné de bons résultats; que cette pratique ancienne stappliquait pour les poulets avant les début de leurs maturité sexuelle. The invention is described below in detail. On the one hand that a free fattening method, removing the grain by giving starch and flour has not given good results; that this ancient practice applied to chickens before their sexual maturity began.
Les essais sur la poule par utilisation du procédé de gavage intensif avec du mals légèrement gonflé cuit avec adjonction, de lait entier, algues-narines broyées, poudre de soja, sel, fénugrec On obtient, une viande grasse, une graisse abondante un foie d'un aspect nouveau.Tests on the hen using the intensive force-feeding method with slightly swollen mals cooked with the addition of whole milk, crushed seaweed, soy powder, salt, fenugreek We obtain, fatty meat, abundant fat a liver of 'a new aspect.
Ce qui donne à la poule un goût nouveau et les moyens de transformation, identiques que sur le canard et l'oie grasse.This gives the chicken a new taste and the means of processing, identical to that of duck and fatty goose.
Ce qui laisse à la fabrication d'usages industrielles, conserveries, charcutiers et restaurateurs, un large éventail de possibilités de réalisation à des fins gastronomiqes.This leaves to the manufacturing of industrial uses, canneries, pork butchers and restaurateurs, a wide range of possibilities of realization for gastronomic purposes.
Procédé de fabrication de viande grasse analogue au canard et de l'oie grasse à des fins gastronomiques, caractérisé 4n ce que l'on emploie une poule de souche sélectionnée, élevée avec des céréales, complétée avec de la poudre d'algues-narines, de fénugrec, du lait, du sel, des pâtes.Process for the production of fatty meat similar to duck and fatty goose for gastronomic purposes, characterized in that a selected strain hen, raised with cereals, is supplemented with seaweed-nostril powder, fenugreek, milk, salt, pasta.
Caractérisé en ce que pendant la période d'engraissement analogue à celui du canard et de l'oie, on gave la poule par gavage intensif, avec du mals.Characterized in that during the fattening period similar to that of duck and goose, the chicken is stuffed by intensive force-feeding, with mals.
Pendant la cuisson à mals on lui ajoute de la poudre d'algues-marines, du sel, du fenugrec, des corps gras, du lait.During the baking with malts we add seaweed powder, salt, fenugreek, fatty substances, milk.
Cette viande grasse est caractérisé en ce qu'elle contient exclusivement de la viande de poule. This fatty meat is characterized in that it contains exclusively chicken meat.
Claims (2)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR8802972A FR2633159B1 (en) | 1988-03-01 | 1988-03-01 | PROCESS FOR THE MANUFACTURE OF DUCK AND DUCK GOOSE-LIKE MEAT FOR GASTRONOMIC PURPOSES |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR8802972A FR2633159B1 (en) | 1988-03-01 | 1988-03-01 | PROCESS FOR THE MANUFACTURE OF DUCK AND DUCK GOOSE-LIKE MEAT FOR GASTRONOMIC PURPOSES |
Publications (2)
Publication Number | Publication Date |
---|---|
FR2633159A1 true FR2633159A1 (en) | 1989-12-29 |
FR2633159B1 FR2633159B1 (en) | 1991-01-11 |
Family
ID=9364042
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR8802972A Expired - Fee Related FR2633159B1 (en) | 1988-03-01 | 1988-03-01 | PROCESS FOR THE MANUFACTURE OF DUCK AND DUCK GOOSE-LIKE MEAT FOR GASTRONOMIC PURPOSES |
Country Status (1)
Country | Link |
---|---|
FR (1) | FR2633159B1 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ITPD20080296A1 (en) * | 2008-10-20 | 2010-04-21 | Camera Di Commercio Ind Artig Ianato Agricol | METHOD FOR THE BREEDING OF AVICULTURAL SPECIES INTENDED FOR HUMAN CONSUMPTION AND FOODSTUFFS FOR AVICULTURAL BREEDING |
CN103621772A (en) * | 2013-10-26 | 2014-03-12 | 铜陵市银树生态养殖有限责任公司 | Broiler gosling feed |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2504788A (en) * | 1946-10-23 | 1950-04-18 | Baker Walter | Feed formula |
US3337346A (en) * | 1967-02-10 | 1967-08-22 | Barker Thomas Dix | Method of pan frying fowl |
FR2252059A2 (en) * | 1973-11-23 | 1975-06-20 | Morey Henri | Substitute for goose and duck liver - contg. selected fowl liver with fats, eggs, seasoning and cognac |
US4128640A (en) * | 1976-04-14 | 1978-12-05 | Samuel Klein | Feed for poultry |
JPS55156556A (en) * | 1979-05-25 | 1980-12-05 | Nippon Nousan Kogyo Kk | Process for increasing content of biotin and folic acid in egg |
WO1984004871A1 (en) * | 1983-06-10 | 1984-12-20 | Calcialiment Sa | Nutrition product, particularly for animals and soils, method and plant for manufacturing such product, and food composition obtained thereby |
SU1250238A1 (en) * | 1982-12-03 | 1986-08-15 | Казахский Филиал Всесоюзного Научно-Исследовательского Института Комбикормовой Промышленности | Method of producing feed granules for farm poultry |
-
1988
- 1988-03-01 FR FR8802972A patent/FR2633159B1/en not_active Expired - Fee Related
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2504788A (en) * | 1946-10-23 | 1950-04-18 | Baker Walter | Feed formula |
US3337346A (en) * | 1967-02-10 | 1967-08-22 | Barker Thomas Dix | Method of pan frying fowl |
FR2252059A2 (en) * | 1973-11-23 | 1975-06-20 | Morey Henri | Substitute for goose and duck liver - contg. selected fowl liver with fats, eggs, seasoning and cognac |
US4128640A (en) * | 1976-04-14 | 1978-12-05 | Samuel Klein | Feed for poultry |
JPS55156556A (en) * | 1979-05-25 | 1980-12-05 | Nippon Nousan Kogyo Kk | Process for increasing content of biotin and folic acid in egg |
SU1250238A1 (en) * | 1982-12-03 | 1986-08-15 | Казахский Филиал Всесоюзного Научно-Исследовательского Института Комбикормовой Промышленности | Method of producing feed granules for farm poultry |
WO1984004871A1 (en) * | 1983-06-10 | 1984-12-20 | Calcialiment Sa | Nutrition product, particularly for animals and soils, method and plant for manufacturing such product, and food composition obtained thereby |
Non-Patent Citations (2)
Title |
---|
PATENT ABSTRACTS OF JAPAN, Vol. 5, no 31 (C-45)[703], 25 février 1981; & JP-A-55 156 556 (NIPPON NOUSAN KOGYO K.K.) 05-12-1980 * |
SOVIET INVENTIONS ILLUSTRATED, semaine 8715, 22 avril 1987, résumé no. 87-106525/15, Derwent Publications Ltd, Londres, GB; & SU-A-1 250 238 (KAZA BR MIXED FODDE) 15-08-1986 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ITPD20080296A1 (en) * | 2008-10-20 | 2010-04-21 | Camera Di Commercio Ind Artig Ianato Agricol | METHOD FOR THE BREEDING OF AVICULTURAL SPECIES INTENDED FOR HUMAN CONSUMPTION AND FOODSTUFFS FOR AVICULTURAL BREEDING |
CN103621772A (en) * | 2013-10-26 | 2014-03-12 | 铜陵市银树生态养殖有限责任公司 | Broiler gosling feed |
CN103621772B (en) * | 2013-10-26 | 2016-05-25 | 铜陵市银树生态养殖有限责任公司 | A kind of meat green goose feed |
Also Published As
Publication number | Publication date |
---|---|
FR2633159B1 (en) | 1991-01-11 |
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